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Journal of Traditional Chinese Medicine ›› 2013, Vol. 33 ›› Issue (05): 682-685.DOI: 10.1016/s0254-6272(14)60042-x

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Optimization of vinegar-steaming process for Wuweizi (Fructus Schisandrae Chinensis) with response surface method

Yan Zhang, Kangwei Li, Kuan Yang, Xing Fan, Mengxin Zhang   

  1. Teaching and Research Section of Pharmacognosy of Pharmacy Department, Xi'an Medical University;
  • Accepted:2013-10-15 Online:2013-10-15 Published:2013-10-15

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Abstract: OBJECTIVE:To optimize the vinegar-steaming process of Wuweizi(Fructus Schisandrae Chinensis)using the response surface method(RSM)based on the Box-Behnken design.METHODS:A regression model was constructed with the response variables,the content of Deoxyschizandrin,and the three explanatory factors:length of steaming time,the quantity of vinegar and length of moistening time to evaluate the effects on the processing of Wuweizi(Fructus SchisandraeChinensis).RESULTS:There was a linear relationship between the content of Deoxyschizandrin and the three explanatory factors.When the steaming time was5.49 h,with 2.365 g of vinegar added and a moistening time of 4.13 h,the content of Deoxyschizandrin reached the maximum predicted value of0.1076%,and under the conditions the average content of Deoxyschizandrin was 0.1058%.CONCLUSION:The correlation coefficient of thenonlinear mathematical model was relatively high and the model matched the data well,potentially providing a method for the study of the steaming process.

Key words: Processing, Wuweizi(Fructus SchisandraeChinensis), Vinegar-steaming, Regression analysis, Response surface method, Correlation coefficient

Cite this article

Yan Zhang, Kangwei Li, Kuan Yang, Xing Fan, Mengxin Zhang. Optimization of vinegar-steaming process for Wuweizi (Fructus Schisandrae Chinensis) with response surface method[J]. Journal of Traditional Chinese Medicine, 2013, 33(05): 682-685.